Tuesday, June 21, 2011
Raspberry Monte Cristo
When Jack and I were dating, we used to go to this cute little donut shop for sandwiches and donuts late at night. It was so unhealthy, but so delish! One of our favorite sandwiches was the Monte Cristo. This one is a sticky, tart version of that yummy sammie!
Whole Wheat bread (2 thick slices per person)
Boiled Ham (I prefer Krakus, sliced medium)
Turkey (sliced thinner)
Raspberry preserves (about 2 Tbsp), more for topping
Honey (about 2 Tbsp)
Dijon mustard (1 Tbsp)
Powdered sugar (optional)
Splash of milk, heavy cream, or water
2 Tbsp butter
In a small bowl, combine the raspberry preserves, honey and Dijon mustard. Mix well.
In a second bowl, combine eggs and milk, cream or water. Mix thoroughly.
Spread the raspberry-Dijon mixture on the insides of two slices of bread. Place a couple slices of ham, cheese and turkey in between the bread. Dip the entire sandwich into the egg mixture, getting both sides wet.
Heat a skillet over medium heat. Melt butter in skillet. Place the sandwich into the skillet and cook until both sides are light brown and cheese melts. Serve by spreading a little more of the raspberry-Dijon mixture on top and sprinkle with powdered sugar.